Vegan Moussaka

Instructions

1. Slice the aubergines length ways. Place in a colander coating with the salt on both sides. Make sure that you have a dish underneath to collect any excess liquid. Leave to one side for a couple of hours.
2. For the rice layer, coat the rice in olive oil over a medium heat. Add the mushrooms and red wine. Reduce to a low heat and cook until all the flavours meld into one. Add the water until the rice softens. Switch off the heat and add the garlic. Set to one side.
3. Preheat oven to gas mark 180 degrees Celsius.
4. Place the sliced potatoes in a large saucepan filled with boiling water. Boil for about 10 minutes. Drain and set to one side.
5. Dry the aubergine with a dish cloth to remove any excess moisture. Sauté the aubergine in a large frying pan with the olive oil. Use a pair off tongues to turn over. Cook until lightly browned. Repeat until all the aubergine slices are done and set to one side.
6. Place the rice at the bottom of the baking tray. Smooth over with a spatula. Add the aubergine slices on top. Then add the layer of potatoes.
7. For the topping, place the oats and semolina into a blender and whizz till fine. Toss in the silken tofu and water. Blend a smooth mixture. Place the topping in a medium sized saucepan. Over a low heat, add the coconut oil. Once integrated switch off the heat and add the semolina, agar agar and salt.
8. Place the topping over the potatoes. Place in the oven and cook for about 30 minutes until the topping goes golden brown.
9. Serve with salad.